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Recipes
Gluten Free Oatmeal Millet Bread
By Bailey1_
*I make my own oat flour by grinding gluten free rolled oats (the Bob’s Red Mill brand) in my food processor
- Note: I have found millet flour causes baked goods to spoil quickly. This loaf will keep for about 24 hours, after that time, I recommend freezing it in slices to pull out enjoy when needed. Use parchment paper to keep the slices from sticking together.
- Yeast Ingredients
- 3 TBSP honey (agave nectar would work just fine too)
- 1 1/4 cup warm water (between 110 – 115 degrees F)
- 1 TBSP active dry yeast (NOT instant yeast)
- Wet Ingredients
- 3 eggs, at room temperature
- 1/4 cup olive oil
- 2 tsp apple cider vinegar
- Dry Ingredients
- 1 cup millet flour
- 1/2 cup freshly ground oat flour**
- 1/2 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 1/2 cup arrowroot starch (or potato starch – it makes my joints swell so I don’t use it)
- 1 TBSP xanthan gum
- 2 tsp baking powder
- 1 1/4 tsp sea salt
- Extra whole rolled oats to sprinkle on top of your loaf.
Pita Bread
By Bailey1_
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer
- 1 tablespoon yeast
- 1 1/4 cup warm water
- 1 teaspoon salt
- 3- 3 1/2 cups flour
Quick & Easy Blender Salsa
By Bailey1_
Process all ingredients in a food processor or blender
- 1- 14oz. can diced tomatoes
- 1- 10 oz. can Original Rotel tomatoes
- 1/2 small onion, roughly chopped
- 1/2-1 jalapino, seeded
- 1 teaspoon honey
- 1/4 teaspoon ground cumin
- small or medium size handful cilantro, washed
- Juice of 1 lime
Coconut Flour Breadmaker Bread
By Bailey1_
Add all ingredients to breadmaker canister, exactly as listed (in order) from top to bottom, but after adding flour...
- Servings: 12
- Preparation Time: 10 minutes
- 3/4 cup hot water
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup oats (optional)
- 1/4 cup shredded coconut (optional)
- 1/3 cup liquified/melted coconut oil (or olive oil or sesame oil)
- 1/3 cup honey (or maple syrup)
- 1 1/2 cups coconut flour
- 1 1/2 cups gluten free flour* or bread flour (if gluten free is not required)
- 2 1/2 teaspoons granulated yeast (or 1 pkt. rapid-rise yeast)
Strawberry Coconut Rhubarb Crisps
By Bailey1_
Preheat the oven to 350 degrees ºF
- Servings: 2
- Preparation Time: 15 minutes
- 2 cups sliced fresh strawberries
- 3/4 cup chopped fresh rhubarb
- 2 tablespoons arrowroot starch, divided
- 1 teaspoon + 1 tablespoon honey, divided
- 1 teaspoon pure vanilla extract
- 2/3 cup almond flour*
- 1/2 cup flaked, unsweetened coconut
- 3 tablespoons butter, softened
- 1 tablespoon honey
Crustless Cranberry Pie
By Bailey1_
Directions Preheat oven to 350 degrees F (175 degrees C)
- 1 cup all-purpose flour
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 cups cranberries
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon almond extract
Brownie Bites
By Bailey1_
Mix 1/2 of the can of pumpkin together with the brownie mix
- 1 box brownie mix
- 1/2 15 oz. can pumpkin
Fat Free Apple Pie Smoothie
By Bailey1_
Blend and enjoy your healthy smoothie!
- 1 1/2 C. nonfat yogurt
- 1/2 C. pumpkin puree
- 1 banana
- 2 C. apple juice
- 1 tsp. ground cinnamon
- 1 dash ground nutmeg
Rocco DiSpirito's Leafy Green Salad with Creamy Almond Dressing and Radishes | The Dr. Oz Show
By Bailey1_
Chef Rocco DiSpirito's negative calorie salad recipe is a healthy alternative to the additive and sugar heavy sala...
- 1/3 cup almonds, lightly toasted and chopped
- 1 cup water
- 3 tbsp sherry vinegar
- 1 tbsp extra virgin olive oil
- salt
- pepper
- 1/8 tsp almond extract
- 6 heads butter lettuce, heads cut in half and outer leaves removed
- 4 large radishes
Strawberry Yogurt Recipe
By Bailey1_
Put frozen strawberries in food processor and blend until minced
- Makes 6 - 4 ounce servings
- 1 pound frozen strawberries
- 1 cup plain yogurt
- 1/4 cup sugar